This soup is simple to make and can be easily finished in the time it takes to cook brown rice. If you use leftover rice, it is on the table even faster. While you could use fresh pumpkin cut in chunks and cook the soup a little longer, the puree creates a flavorful silky broth that is a hit at my house. Tonight everyone had seconds, and Little Man managed thirds.
Pumpkin and Rice Soup
2 Tbsp olive oil
2-3 cloves garlic, minced
2-3 tsp salt, to taste
1/2 onion, diced
1 lb ground beef
1 tsp dried thyme
2-3 Tbsp millet or garbanzo flour
8 oz mushrooms, sliced
1 small can water chestnuts, roughly chopped
2 cups pureed pumpkin (one 15 oz can will work)
3 cups chicken broth
3 cups water
2 cups brown rice, cooked (4-5 cups cooked)
Start the rice if you don’t have leftovers.
In a large soup pot, heat the oil over medium heat. Add the garlic, onion, and salt and saute about 5 minutes, until the onions are turning translucent.
Add the ground meat and thyme. Cook thoroughly, about 5-8 minutes.
Sprinkle in the flour and stir until the flour is well incorporated and golden brown.
Add the mushrooms and saute for 2-3 minutes. Pour in water chestnuts, pumpkin, broth, and water. Adjust salt to taste. Bring to a boil and lower to a simmer until the rice is done.
Stir rice into the soup. Serve and enjoy!